Vegan Curried Chickpea Salad Sandwich

This Vegan Curried Chickpea Salad Sandwich is made with toasted bread filled with a creamy chickpea salad that's full of warm, delicious spices. This recipe makes one amazing lunch!

Course Lunch

Cuisine American

Prep Time 12

Cook Time 3

Total Time 15

Servings servings

Calories 194kcal

Author Tania Sheff

Ingredients

1 can (14 oz.) chickpeas, drained
½ medium bell pepper, diced
¼ cup chopped cilantro
¼ cup vegan mayo
½ tsp. curry powder
¼ tsp. sea salt or to taste
⅛ tsp. pepper or to taste

Instructions

Add the chickpeas into a medium bowl and smash them with a fork.
Add red pepper, cilantro, vegan mayo, curry powder, salt, and black pepper. Mix everything well.
Toast the bread and assemble your sandwich with toppings. Cut in half and then serve immediately.

Video

Notes

Add-ins and Substitutes

Add raisins. If you like the mix of sweet and spicy, then adding some raisins to your Vegan Chickpea Salad is a great option. This sweet and juicy fruit pairs really well with the mild chickpeas and flavorful curry powder.
Substitute other beans. If you haven't got chickpeas, you can still make this sandwich. Use cannellini beans, navy beans, black beans, or great northern beans in their place.
Use different breads. Instead of slices of bread, you can also use buns, pitas, tortillas, naan, or roti. Wrap the chickpea salad in gluten-free or corn tortillas for those with gluten allergies.
Add vegetables. Slices of cucumber, spinach leaves, bean sprouts, shredded carrots, sliced onion, tomato, or other veggies would be great additions to this Vegan Curried Chickpea Salad Sandwich.

How to Store

It's best to store the Curried Chickpea Salad separate from the bread or it will get soggy. So store the salad in an airtight container in the refrigerator for up 7 days. It may be less if you used homemade mayo that expires before then. Store your bread in a ziplock bag at room temperature.

Nutrition